These cookies were one of the first things Jocelyn and I made together after I was diagnosed with celiac back in college.  The recipe’s hers, from time immemorial, though I can at least claim the non-chocolate version as my own.  :-)
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I have more blackberry recipes for you, never fear, but I’m taking a break to post a crisp I made up earlier this week. We had these two overripe pears sitting on the counter. They were obviously juicy and very sweet, but just too soft for good eating. So, I took those, a couple of apples left over after making the apple-blackberry pie that you’ll be hearing about later, and some of the cranberries from the freezer and created this crisp. Because Jennifer is currently visiting us I couldn’t use flour (long story short, when we’re sharing kitchen space I avoid making anything that would throw gluten up into the air), so this is a GF crisp too :D. You can thank me later.

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When we got Chinese take-out as kids, we always made sure to order plenty of chicken fried rice.  :-)  Of course, nowadays I find I like it better without chicken, and we can’t get it as take-out anymore, but who says that should stop us from having some delicious fried rice from time to time?  :-)
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I made this cheesecake as an experiment and took it to a family party entirely untested. I had to–there isn’t a good way to scale down cheesecake and Sean and I really shouldn’t eat an entire cheesecake ourselves! Fortunately, it turned out REALLY well and got rave reviews all-around. Plus, this is gluten-free as well as sugar-free, and what more could you ask for? I can’t claim that it’s healthy, it is, in fact, pretty much as bad for you as any other cheesecake, but it sure is tasty!

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Last week I decided it was high time to improve on (or — let’s be honest — totally replace) my “basic bread” recipe from two years ago.  I’ve learned so much about making gluten-free bread and breadsticks since then, that I knew I could make a simple white bread dough that was easier to handle, quicker to make, and tasted better to boot.
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